I remember, having jamuns whenever i used to visit my Grandmom’s place. And just enjoy them all day. Jamun is known as Black plums/Java plums in english
The three ingredients used here are Heavy whipping cream, jamun preserve and condensed milk,
I made my own jamun preserve, by deseeding fresh jamuns(1+1/2cup) then reducing it down with 3-4tbsp honey.
Ensure your whipping cream and bowl is chilled. Its important to use heavy cream rather than low fat/ fresh creams with <30% fat.
Start by whipping cream and condensed milk together, dont whip it completely. Ttop at semi whipped stage. then add in the preserve and combine well. this quantity would easily fill a half litre tub.
Once the ice-cream mixture is poured in the tin, cover it with a plastic wrap or a cling film, and ensure it touches the ice cream in all the places.
Doing this ensures no water goes inside the ice-cream, or no crystals of ice forms inside it.
After an hour or two, take the container out of the freezer and scorch the ice-cream using a spatula and cover it and place it back into the freezer overnight or a minimum of eight hours.